Corn on the cob is a Tischer Nissan summertime favorite, especially when it’s prepared on the grill. This Mexican-inspired version kicks things up a notch with spicy, tangy, chili-lime butter. It’s the perfect thing to round out a meal of grilled flank steak and herby chimichurri sauce.

Active prep time: 10 minutes

Inactive prep time: 1 hour (soaking the corn)

Grilling time: 20-30 minutes

Serves: 4-8


½ cup (1 stick) butter (softened)

1 tablespoon honey

2 tablespoons fresh lime juice

½ teaspoon chili powder

8 ears of corn, husked


Prepare a hot fire in a charcoal grill.

In a small mixing bowl, cream the butter with the honey, lime juice, and chili powder.

Spread the chili-lime butter evenly over the cobs and wrap the cobs in aluminum foil. Place the wrapped cobs on the grill and cook about 20-30 minutes, turning every few minutes, or until the corn is touched with light brown spots. Unwrap the corn and serve warm.